Myanmar, formerly known as Burma, is an unusual coffee origin. Sweet Maria’s, my supplier for this one, likes to pick up unusual origins, but note that they have not offered a coffee from Myanmar since perhaps 2000. Drinking single origin coffees can be a little bit like birdwatching. Bragging rights count for something—oh, yes, I’ve had coffee from Myanmar…!
Sweet Maria’s describes this particular coffee thus:
A green herbal and roasted barley aromatics accent sweet flavors of honey wheat cereal and malt syrup, and flavor elements of squash and pumpkin cooked with brown sugar and butter. City+ to Full City.
I am generally reluctant to get into flavor comparisons of the squash/pumpkin sort. Good coffee should first and foremost taste like coffee, which I would say is basically a combination of first, bitterness, then a generally caramel sweetness, and lesser components, which can be described generally as nutty, chocolate-y, fruity, floral.
This particular coffee does not to my mind particularly stand out on any of those characteristics, though sweetness is probably the thing that most easily comes to mind. At the end, once cool, chocolate becomes predominant. Overall, quite a pleasant drink.
As far as production and processing, this coffee is grown by smallholders, by small, an individual farmer will likely be producing less than 10-130lb bags. The coffee is gathered and processed at a wet mill, which is the more modern method of preparing coffee and tends to produce a cleaner cup with less defects and rustic flavors. (note: defects, in many cases are an essential element of the flavor of dry processed coffees, particularly) This is a relatively low grown coffee 3000-5000 ft.